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Italian Shrimp And Scallop Risotto Recipe

Recipe By Slurrp

The secret to making a good seafood risotto is to use a high-quality fish stock and of course. Italian Shrimp And Scallop Risotto is a delecious and flavourful recipe with a rich flavour that originates from Italy. Try making thid mouth watering dish on your own by following some simple steps.

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Italian Shrimp And Scallop Risotto
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Ingredients for Italian Shrimp And Scallop Risotto Recipe

  • 350 gram Rice Carnaroli
  • 1 Shallot
  • As required White wine
  • 200 gram Mullet
  • 1 kilogram Clams
  • 500 gram Squids
  • 250 gram Prawns
  • As required Extra virgin olive oil
  • 2 Garlic Clove
  • 2 Water l
  • 60 gram Shallot
  • 200 gram Fennel
  • 3 Black peppercorns
  • 7 Basil leaves
  • 2 Garlic Cloves
  • As required FOR THE CREAMING
  • 100 gram Extra virgin olive oil
  • 5 gram Chili pepper
  • 1 pinch White Pepper
  • As required FOR THE TOMATO COULIS
  • 250 gram Red datterini tomatoes
  • 1 pinch Sugar
  • 1 pinch Fine salt
  • 50 gram Water

Directions: Italian Shrimp And Scallop Risotto Recipe

  • STEP 1.Heat 3 tablespoons olive oil in a skillet over a medium heat.
  • STEP 2.Add garlic; cook and stir until starting to sizzle, about 2 minutes.
  • STEP 3.Stir the scallop for a minute and add shrimp and season with salt, pepper, and red pepper flakes.
  • STEP 4.Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • STEP 5.Pour 1/2 cup white wine into the skillet and let the alcohol evaporate.
  • STEP 6.Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes.
  • STEP 7.Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.
  • STEP 8.Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • STEP 9.Add a tablespoon of olive oil and shallots to the pan aook until shallot is soft and translucent, but not brown, 3 to 5 minutes.
  • STEP 10.Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes.
  • STEP 11.Make sure not to burn the shallot and reduce heat if the skillet gets too hot.
  • STEP 12.Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated.
  • STEP 13.Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock.
  • STEP 14.Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • STEP 15.Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.
  • STEP 16.Stir and finish cooking all together, adding stock if needed.
  • STEP 17.Stir in remaining parsley and 1 tablespoon extra-virgin olive oil.
Nutrition
value
3719
calories per serving
147 g Fat219 g Protein396 g Carbs99 g FiberOther

Current Totals

  • Fat
    147g
  • Protein
    219g
  • Carbs
    396g
  • Fiber
    99g

MacroNutrients

  • Carbs
    396g
  • Protein
    219g
  • Fiber
    99g

Fats

  • Fat
    147g

Vitamins & Minerals

  • Calcium
    2887mg
  • Iron
    64mg
  • Vitamin A
    2367mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    34mg
  • Vitamin B6
    1992mg
  • Vitamin B9
    13311mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    126mg
  • Vitamin E
    24mg
  • Copper
    10mcg
  • Magnesium
    1414mg
  • Manganese
    21mg
  • Phosphorus
    3300mg
  • Selenium
    405mcg
  • Zinc
    23mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp